Jul 144 min read

Spice Up Your Kitchen with Homemade Paneer Butter Masala!

Are you looking to add a burst of flavor to your meals without spending hours in the kitchen? Look no further than a delicious and creamy paneer butter masala! This classic Indian dish is not only a crowd-pleaser but also incredibly simple to make at home. Let's dive into the world of aromatic spices and creamy goodness as we explore how to create a tantalizing paneer butter masala that will surely impress your taste buds and loved ones.

Ingredients You'll Need:

MAKING WITH 2 PACKS PANEER : MAKING WITH 1 PACK PANEER:

Paneer - 400 g ( 2 packs) Paneer - 1 pack or 200g

Dried Red chilli - 25 g 200 ml water to soak Dried red chilli -12 g

fennel seeds - 1 tsp fennel seeds - 1 tsp

Cinnamon - 3 stick Cinnamon - 3 stick

Ginger - 25 g | Garlic - 50 g Garlic - 1 full cloves Ginger - 5 inch piece

Medium size Onion - 6 Medium size Onion - 4

Medium size tomato - 6 Medium size tomato - 4

Ghee - 1 tsp full Ghee - 1 tsp full

Oil - 14 tbsp or 122 ml for gravy Oil - 8 tbsp for gravy

water - 150 ml for gravy water - 100ml

salt - 1 tsp salt - 1/2 tsp

Cinnamon - 3 stick Cinnamon - 2 stick

Cloves - 5 Cloves - 3

Cardamom - 3 Cardamom - 2

Coriander - 15 g kasthuri methi - 1 tbsp

kasthuri methi - 1 tbsp Cook time for gravy - 35 min simmer after add paneer

Procedure

Take Dried Red chilli - 25 g and pour 200 ml water

Boiling at medium flame till bubbles

now leave for 30 minutes as it is to melt in

Pour oil - 4 tbsp into the pan

Fennel Seeds - 1 tsp | Cinnamon - 3 stick

Saute on high flame

Garlic - 50 g | ginger - 25g change flame medium

Put chopped medium onions - 6 and saute till turns transparent

Chopped medium tomatoes - 6

Saute the tomato and onions 15 minutes medium flame till it mashes completely

Since I am using 2 paneer packets 6 onions and tomatoes needed For 1 pack paneer 4 onion and 4 tomato is enough

once mashed turn off flame and cool completely before blending

After cooling add the mixture along with red chillies and blend well

The paste is highly pigmented

add some 150 ml water for left out paste

Pour ghee - 1 tsp full into the same pan

Flame high cinnamon Stick - 3

Cloves - 5

Cardamom - 3

While pouring the mixture keep flame low as it spills over

Saute carefully as it spills

Salt - 1 tsp

Close with lid and stir continuously for every 10 minutes interval to avoiding burning at bottom wok

Cook for 50 minutes with meanwhile stirring often

keep stirring meanwhile like i do till oil floats up

After 50 minutes rawness goes off and oil started floating

Some kasthuri methi leaves and coriander leaves and stem 15 g to be added

I added 6 onions and tomatoes hence took 50 min to float oil up if you making with 1 pack paneer 4 onion and tomatoes enough and cook the gravy for 35 minutes enough after add paneer

cook again for 10 minutes to sink the coriander and methi leaves into the gravy

You can see oil floating keenly now add Paneer packets - 2

Mix slightly otherwise paneer will break

Cook for 10 min finally to make paneer softy flame always in medium or simmer

You can plan this recipe for bon voyage trip while taking for trip add few drops lemon into it to last longer

Turn off flame

Since I am dinning at home not added lemon just garnished with methi leaves

I shared here easy technique of making paneer butter masala without cream try out enjoy your recipe

Spice Up Your Kitchen with Homemade Paneer Butter Masala!

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